Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

Abstract

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

Changes in the Microbial Community of the Mottled Skate (Beringraja pulchra) During Alkaline Fermentation

“…These results suggest that the microbial diversity of skate fermentation is determined at around day 10. Several studies have shown that the diversity of bacteria in fermented food or meat decreases at a specific time or stage according to acidic or alkaline conditions [ 15 , 31 ].…”

“…are the predominant microorganisms after fermentation. These bacterial groups produce lactic acid, which prevents the growth of pathogenic bacteria and improves the flavor [ 15 , 32 , 33 ]. In alkaline fermented protein foods such as traditional eggs (Pidan) and soybean pastes (Doenjang, Gochujang, and Natto), Bacillus spp.…”

“…The extracted genomic DNA was used as a template for a polymerase chain reaction (PCR), which was conducted to amplify 16S ribosomal RNA genes using barcoded primers targeting the V4 region. The V4 fragment of bacterial 16s rRNA gene is commonly used in microbial community analysis, because it provides sufficient phylogenetic richness for the gut and fermented food microbiota [ 14 , 15 ]. PCR amplification was performed with Takara Ex-taq polymerase (Takara Bio, Japan) and 16S rRNA universal primers (Forward: 5′-GGACTACHVGGG TWTCTAAT-3′ and reverse: 5′-GTGCCAGCMGCCGCGGTAA-3′) using the following protocol: one cycle of 94°C for 3 min; 30 cycles of 94°C for 45 sec, 55°C for 1 min, and 72°C for 1.5 min; and one final cycle of 72°C for 10 min [ 16 ].…”

Experimental investigation of the strong stability, antibacterial and anti-inflammatory effect and high bioabsorbability of a perilla oil or linseed oil nanoemulsion system

“…Since PO and LO are rich in proteins, the effects of acidic or alkaline conditions on proteins affect the properties of PON and LON. 18,41 Strong alkaline condition also affected the chemical properties of PO and LO protein, which led to the proteinparticle binding. Although the particle size of the emulsion changes within this pH range, the change in particle size was very small (<5 nm) with little effect.…”

“…Utama D. T. et al reported the use of PO and canola oil as raw materials to replace the animal fat method, which opened up a new direction for the application of nanoemulsion. 18 Huang J. et al studied the preparation of primary emulsions using Tween20 and lecithin as emulsifiers and prepared a lecithin–chitosan film multilayer emulsion of the LO by layer-by-layer electrostatic deposition. 19 In many studies on nanoemulsion, they contain a single nonionic surfactant; however, the mixed surfactants have better properties than single surfactants.…”